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Bacon, Egg and Cheese Easter Baskets

(1)
  1 reviews
  • 20 min prep time
  • 40 min total time
  • 4 ingredients
  • 8 servings
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This Easter, serve personal-size bacon and eggs in fun-to-eat breakfast baskets made with Pillsbury™ refrigerated crescent dinner rolls.

Dorothy Kern Dorothy Kern
February 5, 2015

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
6
eggs
8
tablespoons (1/2 cup) shredded Cheddar cheese (2 oz)
8
slices bacon

Steps

  • 1 Heat oven to 375°F. Spray 8 muffin cups with cooking spray.
  • 2 Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls; separate dough into 8 triangles. Place 1 triangle in muffin cup; press in cup to cover bottom and around side. Use scissors to cut off excess dough; use to fill in any spaces to create a seamless muffin cup. Repeat with remaining triangles.
  • 3 In small bowl, beat 6 eggs with whisk. Add salt and pepper to taste. In large skillet, scramble eggs over medium-low heat, stirring constantly, until fluffy and just under done. Eggs should be shiny but not wet (they’ll finish cooking in the oven).
  • 4 Divide eggs evenly among dough-lined muffin cups. Top each with 1 tablespoon shredded Cheddar cheese.
  • 5 Bake about 10 minutes or until cups are golden brown and cheese is melted.
  • 6 Meanwhile, in another large skillet, cook 8 slices bacon over medium heat just until done but not crisp. Drain well on paper towels. While bacon is hot, fold it over like handle of basket. (Once bacon cools, it will become fragile and will not bend. It needs to cool in the rounded shape.)
  • 7 Remove baskets from oven, cool in pan a few minutes. Remove from pan to serving platter. Place bacon “handles” on baskets, pressing ends of bacon into edges of baskets so they stand up. Serve immediately.
  • 1 Heat oven to 375°F. Spray 8 muffin cups with cooking spray.
  • 2 Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls; separate dough into 8 triangles. Place 1 triangle in muffin cup; press in cup to cover bottom and around side. Use scissors to cut off excess dough; use to fill in any spaces to create a seamless muffin cup. Repeat with remaining triangles.
  • 3 In small bowl, beat 6 eggs with whisk. Add salt and pepper to taste. In large skillet, scramble eggs over medium-low heat, stirring constantly, until fluffy and just under done. Eggs should be shiny but not wet (they’ll finish cooking in the oven).
  • 4 Divide eggs evenly among dough-lined muffin cups. Top each with 1 tablespoon shredded Cheddar cheese.
  • 5 Bake about 10 minutes or until cups are golden brown and cheese is melted.
  • 6 Meanwhile, in another large skillet, cook 8 slices bacon over medium heat just until done but not crisp. Drain well on paper towels. While bacon is hot, fold it over like handle of basket. (Once bacon cools, it will become fragile and will not bend. It needs to cool in the rounded shape.)
  • 7 Remove baskets from oven, cool in pan a few minutes. Remove from pan to serving platter. Place bacon “handles” on baskets, pressing ends of bacon into edges of baskets so they stand up. Serve immediately.

Expert Tips

Flavor your eggs with some salsa or herbs while you’re cooking them for an extra-flavor punch.

These can be frozen for quick morning breakfasts. Freeze (without bacon) in a single layer on a cookie sheet. Once frozen, place in a gallon-size zipper-topped freezer plastic bag. Bacon can be frozen separately. To reheat, microwave basket on High for about 45 to 60 seconds and bacon for about 20 seconds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
304.6
% Daily Value
Total Fat
22.5g
35%
Saturated Fat
8.4g
42%
Cholesterol
165.9mg
55%
Sodium
503.5mg
21%
Total Carbohydrate
12.9g
4%
Sugars
3.5g
Protein
12.1g
% Daily Value*:
Calcium
7%
7%
Iron
6.40%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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